Aspic cooked in a jar

Ingredients for 1 servings:

• 900 g pork, cooked (mixture of head meat and ridge/neck)
• 100 g carrot(s), sliced ​​and briefly blanched
• 425 ml meat broth (from cooking the above-mentioned meat)
• 25 g curing salt
• 2 g coriander, ground
• 4 g ground pepper
• 2 g nutmeg, grated
• 1 g caraway, ground
• 1 g mustard seeds, ground
• 15 g aspic powder, 200 bloom
• 75 ml apple cider vinegar
• 2 ½ liters of water
• ½ pig’s head (approx. 2 kg)
• 450 g pork neck (with bone)
• 3 bay leaves
• 3 cloves
• 2 grains allspice
• 8 peppercorns
• 2 onions, halved, unpeeled
• 2 carrots
• 1 slice(s) celeriac
• 2 tsp salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

homemade style

Cook the meat: Place the pork head and pork neck in a pot with the spices listed below and just cover with water. Boil for one hour, skimming regularly. Add the halved onions, celery, and peeled carrots, and simmer for about another hour, until the meat is cooked through and easily pulls away from the bone. Remove the meat, let it cool slightly, and remove it from the bone. Cut the lean meat into cubes approximately 2.5 x 2.5 cm, and cut the rind and fat into cubes approximately 0.5 x 0.5 cm. Strain the stock and measure out 425 ml, then mix with the apple cider vinegar. Add more salt to taste. It should taste quite salty and noticeably sour (the aspic will reduce the flavor later). Once the stock has cooled slightly, whisk in the aspic powder. Cut the carrots into thin slices, blanch them in boiling water for about 2 minutes, and drain. Mix the meat pieces and carrots with the spices mentioned above, and transfer them to jars. Fill to the top with the acidified aspic broth and seal. (CAUTION! Depending on the jar type, you may need to leave a 2 cm margin. In this case, I used five 430 ml twist-off jars.) Place them in the preserving kettle and cook for 120 minutes at 85°C (time is only counted from the time the jars reach 85°C). Remove the jars from the kettle and let them cool.